8 oz. package of cream cheese
2 c. shredded cheddar cheese
2 t. grated onion
1 t. Worcestershire sauce
2T blue cheese (not heaping)
(Either Basil or parsley or chopped nuts for topping)
Mix well. Roll in basil, parsley or toasted nuts. whatever you wish
2 (8 oz) cream cheese
1 (8 oz) crushed pineapple
1/4 c. finely chopped green pepper
2 T finely chopped onion
1 t salt
1 c. toasted chopped pecans
Drain the pineapple and green pepper within an inch of your life . . . don’t leave a bunch of juice in them. You may use a paper towel to gently press them.
Mix all ingredients and form into a ball.
Roll in 1 c. chopped pecans
2 (10 oz) cans of chicken
3/4 c. Franks hot sauce
1 c. ranch dressing
2 (8 oz.) pkg. cream cheese
1 1/2 c. Shredded cheddar cheese
Combine all ingredients in crockpot and simmer on low. Stir to mix all ingredients. Once they are thoroughly combined, turn off crockpot or keep it on warm setting.
Serve with chips.
STUFFED ITALIAN BREAD
1 Italian loaf, about 12 inches long
1 stick butter, melted
1/8 cup olive oil
3 tsp minced onion
2-3 cloves garlic, grated
1 tbsp dijon mustard
1 tbsp poppy seeds
3 tsp chopped parsley (add more if you wish)
12 oz grated cheese (I used a mix of white cheddar and monterey jack.)
Preheat the oven to 350 F.
Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.
Cut the bread into cubes with X slices without cutting all the way through the bottom crust.
Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill the cracks with the grated cheese.
Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes.Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.
Recipe from: http://joansfoodwanderings.blogspot.com
This appetizer is great to fall back on if you need to entertain & don’t have a lot of prep time… It takes about 30 seconds to make.
1 (4oz.) package of good quality plain goat cheese
2 Tbsp. good quality chutney, any flavor (I used about 1/3 c. mango pepper jelly, instead)
crackers for serving
Place goat cheese on a plate & spoon chutney over the top, so it covers the entire log. Serve with a soft cheese knife and crackers so that guests may spread a little bit of goat cheese and chutney on their crackers.
recipe by: THENAPTIMECHEF
8 oz. cream cheese, softened
3/4 c. Sour cream
1/4 c. grated Parmesan cheese
1/4 c. grated Romano cheese
1/4 c. shredded mozzarella cheese
2 cloves of minced garlic
1/4 tsp. garlic
salt & pepper to taste
1 can (14 oz) artichoke hearts, drained and chopped
1/2 c. Frozen chopped spinach, thawed and drained
Mix all of the above. Bake @350 for 25 minutes in a greased baking dish. Serve with bread or pita crackers.
No one ever said this was healthy . . . but it sure is yummy!
1 (12.3) box of crispix cereal
2 bags microwave popcorn
1 can salted peanuts
4 sticks of butter
3/4 c. corn syrup
2 cups brown sugar
2 tsp vanilla
1/2 tsp baking soda
Mix cereal, popcorn and peanuts and place in two 9×13″ pans & set aside (I usually pick out all the unpopped kernels, so no one bites into something unexpectedly hard)
Combine butter, corn syrup and brown sugar in a sauce pan.
Boil for 2 minutes
Remove from heat and stir in vanilla and baking soda.
Pour syrup mixture over cereal mixture and stir
Bake at 225 for 1 hour. Stir every 15 minutes.
Put in container while still hot.
Our trip back from Hawaii would not have been the same without Uchida Energy Bars to see us safely home . . . Mrs. Uchida is the best hostess, and to this day, we are still benefiting from her hospitality 🙂
Uchida Engergy Bars
1/2 stick butter
1/2 c. Peanut Butter
1 (10 oz) pkg. mini marshmallows
Place ingredients into a 3 qt. tupperware casserole container and microwave covered on HI for 2 minutes. With a wet spatula, mix until creamy.
1 1/2 c. rice krispies
2 c. rolled oats
1/2 cup each: Peanuts, raisins, apricots (cut small) & sunflower seeds
1/4 c. roasted sesame seeds
chocolate chips (optional)
While soft, Press into tupperware. Invert onto a cutting board to cool. Cut into squares & wrap with parchment paper (twist the ends of parchment paper)